MEXICALI SPOON BREAD CASSEROLE

Servings: 8
Ingredients:

--------------------------------MEAT MIXTURE--------------------------------
1 1/2 lb Lean Ground Beef
1 c  Onion; Chopped, 1 Lg
1/4 c  Green Bell Pepper; Chopped
1 ea Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 1/2 t  Salt
1 x  Chili Powder; To Taste
1/8 t  Pepper
1/2 c  Ripe Olives; Sliced

——————————CORNMEAL TOPPING——————————
1 1/2 c Milk
1/2 c Yellow Cornmeal
1/2 t Salt
3/4 c Cheddar Cheese; Shredded
2 ea Eggs; Lg, Beaten

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the
meat is browned. Drain off the excess fat. Stir in the tomato sauce,
UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat
to boiling then reduce the heat and simmer, uncovered, while preparing the
cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan.
Cook and stir over medium heat just until the mixture boils. Remove from
the heat and stir in the cheese and eggs. Turn the hot meat mixture into
an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping
onto the meat mixture. Bake, uncovered, until a knife inserted in the
topping comes out clean, about 40 minutes. Serve hot.

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